Rigatoni

Durum wheat semolina.
They cook in about 12/14 minutes.
Growth ratio: 1 to 1.70.

100% Italian wheat : made with excellent quality semolina, obtained from Apulian grains, rarely mixed with other grains of Italian origin, but always of the same quality.
Handmade : mixed with a little purified water following the methods handed down from generation to generation.
Bronze drawn : to obtain a rough and porous surface, which holds the condiments better.
Slow drying : at 37/38 degrees, for 48/72 hours to keep the original proteins and amino acids of the pasta unaltered.
Low level of Furosina : less than 140 mg of Furosina per 100 g of protein, the result of a production process that guarantees nourishment and high digestibility, while preserving health.

3.90

93 in stock

93 in stock

400
g
White pasta
12/14 minutes

100% ITALIAN WHEAT

HAND MADE PASTA

BRONZE DRAWN

SLOW DRYING

< 140 mg OF FUROSINE

The chef suggestion

Rigatoni with almond pesto and stracciatella

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